510 Roosevelt Avenue, American Falls, ID 83211   208-226-3200  EMERGENCY CALL: 911

Dietary Aide Full Time



Key Objective:

Ensure that the Idaho Diet Manual standards of food production, presentation, and sanitation are maintained during the assigned shift.

  1. Set up drinks, supplements, fruit and desserts. Modify foods to comply with the special diets such as: diabetic, mechanical soft, low sodium, renal, cardiac, and pureed. Calorie and protein pack per orders.
  2. Assure personal compliance to resident’s rights.
  3. Assure work is performed in accordance with all federal, state, and facility regulations regarding sanitation and infection control.
  4. Assures personal compliance to all state and federal regulations including blood borne pathogens, infection control, use of hazardous materials, and fire safety.
  5. Wash tub of dishes from nursing home and dishes after breakfast. Including the dishes in the dining room. At the end of your shift empty the water out of the dishwasher. Wipe down dishwasher area after you are finished with dishes.
  6. Pull screens out of dishwasher and clean. Spray out bottom of dishwasher after each use.
  7. Record and initial breakfast dishwasher temperatures.
  8. Fill the Nursing Home, Hospital, and upstairs employee kitchens grocery supply lists upon request.
  9. Replace all cleaning solutions used by the dishwasher and 3 compartments sink as needed.
  10. Follow daily menus prepared as directed.
  11. You may be required to wash all pots, pans, and cooking utensils used to prepare a meal used by the cook.
  12. Prepare trays with diet cards, beverages, desserts, and condiments for breakfast and lunch.
  13. Required to transport meal cart to downstairs nursing home for breakfast and lunch.
  14. Report broken or damaged utensils and any malfunctions in equipment to supervisor.
  15. Record all food and supplement temps on temp sheet for each meal served before tray line and initial.
  16. Required to have trays set up for next meal.
  17. Required to assist in the cleaning of the kitchen equipment, food storage, and supply areas according to the facility schedule.
  18. Restock kitchen and dining area with condiments, cups, lids, silverware, napkins, etc. also, food and drinks first in first out and initial checklist each shift.
  19. Dispose of all garbage in designated area per sanitation regulations.
  20. Adhere to the established dietary standards for personal hygiene and personal appearance. See employee manual.
  21. Follow safety procedures as stated in dietary policies and procedures.
  22. Required to actively work as a team.
  23. Required to train new employees to this position as needed.
  24. Before you leave make sure everything is put away and turned off.
  25. Required to follow chain of command.

Work Environment

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and moving mechanical parts.  Employees work in congested areas, frequently exposed to toxic or caustic chemicals, occasionally exposed to fumes or airborne particles, extreme cold, extreme heat, and risk of electrical shock.  The noise level in the work environment is loud 50% of the time.

The employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk and hear.  The employee is occasionally required to walk, climb or balance, stoop, kneel, crouch, crawl, taste and smell.  The employee must regularly lift and/or move up to 50 pounds.  Specific vision abilities required; close and color vision, depth perception and ability to adjust focus.

The work environment characteristics described are representative of those an employee encounters while performing the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


Education, Training, and Experience

  1. At least 18 years old.
  2. Able to read, write and comprehend English.
  3. Able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fraction and decimals.
  4. Ability to carry out instructions furnished in written, oral or diagram form.
  5. Ability to solve routine problems.
  6. Ability to follow a recipe.

Contact Us

Human Resources
(208) 226-3203 ext 202 & 204
fax (208) 226-7413